Eggs Benedict Strata


Although I have never found the originals hard to make this recipe frees up the cook to do other things like opening gifts on Christmas morning  This recipe serves 6


  • 6 English muffins English muffins, plain, enriched, with ca prop (includes sourdough)
  • 3 tbsp sweet mustard Pickles, chowchow, with cauliflower onion mustard, sweet
  • 6 slices ham (10 oz)
  • 6 slices swiss cheese (8oz)
  • 6 slices tomato
  • 8 large eggs Egg, whole, raw, fresh
  • 2 cups whole milk Milk, fluid, 3.25% milkfat
  • ¼ tsp each salt and pepper
  • 1 green onion, finely chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • ¼ tsp butter, softened Butter, without salt
  • 2 tsp lemon juice Lemon juice, raw


Step 1

Grease 13X9 inch baking dish. Slice English muffins in half horizontally; spread lightly with mustard. Place half of the muffins, cut side up in a dish. Top with ham. Slice each piece of cheese in half diagonally; place 1 triangle over each piece of ham and set aside remaining cheese. Top with the other halves of English muffins, cut side up and tomato slices. Separate 3 of the eggs, reserving yolks in a bowl for later. Be sure to cove them so they do not dry out. Whisk egg whites, remaining eggs, milk, salt and pepper; pour over muffins. Cover and refrigerate for at least 4 hours or up to 12 hours. Using a turkey baster or spoon, baste the muffin slices with the egg mixture. Arrange reserved cheese slices on top. Bake in centre of 375F oven for 45-60 minutes or until golden and egg mixture is just set. Sprinkle with onion. Meanwhile in a small heavy saucepan over medium-low heat, whisk together reserved egg yolks,3 tbsp water and pepper; cook, whisking for about 5minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and juice. Serve warm with the strata


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